Fried Zucchini Blossoms Stuffed With Basil Ricotta Recipes

FRIED ZUCCHINI BLOSSOMS STUFFED WITH BASIL RICOTTA

Steps:

• Prepare the Filling: In a bowl, combine the ricotta, Parmesan cheese, lemon zest, and basil. Season generously with salt and pepper to taste.
• Using a pastry bag, fitted with a small round tip, pipe roughly 1 to 1½ teaspoons of ricotta mixture into the center of each zucchini blossom. The blossoms should be able to close on their own - do not overfill or the mixture will spill during frying.
• Prepare the Batter: In a separate bowl, whisk together the flour and baking powder. Slowly pour in the seltzer water, and whisk until combined. It should bubble and eventually become the consistency of a thin yogurt. Season mixture with salt. Set aside.
• Fry the Zucchini Blossoms: Add oil to a large straight-sided sauté pan until it is roughly 2-inches deep. Place over medium-high heat until the temperature reaches 375°F (190°C). Line a plate with paper towels and set aside.
• Dip a few stuffed zucchini blossoms into the batter, allowing any excess batter to fall. Fry the blossoms (4 to 5 at a time; do not overcrowd the pan), flipping as needed, until golden brown on all sides. They should bubble aggressively once they hit the hot oil.
• Lift the fried blossoms with a slotted spoon or spide, and place on the paper towel lined plate to absorb excess oil. Sprinkle with salt immediately. Repeat until all of the zucchini blossoms have been fried. Serve hot with lemon wedges for squeezing.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.